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Biotechnology: A Textbook of Industrial Microbiology: by Wulf Crueger and Anneliese Crueger. Editor of the English edition: Thomas D Brock. pp 357. Sinauer Associates, Sunderland, MA. 1990 ISBN 0-87893-131-7

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Biotechnology is the use of microbiology, biochemistry, and engineering in an integrated fashion with the goal of using microorganisms and cell and tissue cultures (or their parts) to manufacture useful products. Biotechnology can be

divided into two categories which are sometimes called ”traditional biotechnology” and ”new biotechnology”. The major products of the traditional biotechnology industry are food and flavour ingredients, industrial alcohol, antibiotics, and citric acid. These products amount, on a worldwide basis, to about 300 billion dollars annually. The new biotechnology, which involves the use of the newer techniques of genetic engineering and cell fusion to produce organisms capable of making useful products,. provides at present products with a total value of less than a billion dollars. In the future, however, it is predicted that the new biotechnology will account for a much larger fraction of the total biotechnology industry.

Industrial